Stuffed Zucchini

Ingredients:

1 large onion (peeled and chopped)
2 tbsp olive oil
4 med. zucchini (about 1 1/2 lbs.)
1 clove garlic (crushed)
4 med. carrots (scraped and finely diced)
3/4 tsp grated fresh ginger
2/3 cup almonds (chopped finely)
salt and pepper to taste

Preheat oven to 350º. Halve zucchini lengthways and scoop out as much of the centre as you can. Chop the scooped out portion and set aside. Sauté onion in oil for 5 minutes in a medium saucepan. Add chopped zucchini, garlic, carrot and ginger to the onion. Continue cooking gently for about 10 minutes. Remove from heat. Add almonds, salt and pepper. Stuff zucchini skins with the carrot mixture and place them in a greased shallow casserole dish. Cover with foil and bake for 45 minutes until they are tender. Serve hot.